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This cozy casserole with French onion, ground beef, and rice is perfect for a busy weeknight but still fancy enough to serve friends or family. It's creamy, comforting, and packed with classic flavors you likely have on hand. Over time, this dish has saved many hectic evenings for me whether at potlucks or when everyone arrives hungry.
I first made this just to use leftover rice, but now my family always asks for it. The dish is usually cleared out fast.
Gather Your Ingredients
- Lean ground beef: enough fat to keep it tasty but not greasy
- Leftover white rice: cold rice from a day before works best
- Condensed French onion soup: an easy way to get that rich classic flavor
- Sour cream: adds creamy texture and slight tartness
- Shredded mozzarella: melts well and gives cheesy yumminess
- Butter: for cooking and adding a rich touch
- Onion and garlic powder: boosts the meaty flavor and highlights onion notes
- Chopped fresh parsley: adds a pop of green and fresh taste—flat leaf parsley works best
How to Make It
- Cook the Beef and Build Layers:
- Heat butter in a big skillet over medium until it bubbles. Add the ground beef and break it up with your spatula. Stir often for about eight to ten minutes until it's brown, smelling great, and no pink remains. Drain extra fat so the dish isn’t greasy.
- Add Seasonings:
- Once beef is browned, sprinkle in onion powder, garlic powder, salt, and pepper. Keep stirring on low for a minute so the spices release their flavor.
- Combine Ingredients:
- Move the beef into a large bowl. Toss in the cooked rice, French onion soup, sour cream, and most of the mozzarella (save some for topping). Mix gently but well to spread every flavor around.
- Prep the Dish:
- Turn your oven on to 350°F (175°C). Grease a 9×13 inch pan with butter or spray so nothing sticks.
- Assemble and Add Cheese:
- Spread the beef and rice mix evenly in the pan. Sprinkle the leftover mozzarella on top for a bubbly golden crust.
- Bake Until Ready:
- Put the pan in the oven without covering it. Let it bake 30 to 45 minutes until edges bubble and cheese turns golden. If it looks pale, broil for a minute or two but watch it closely so it doesn’t burn.
- Let It Rest:
- Let the casserole sit 5 to 10 minutes to set up for easy cutting. Sprinkle fresh parsley before serving while warm.
I love adding parsley on top since it brightens things up. It reminds me of fun times laughing in the kitchen while shredding cheese with someone sneaking tastes.
Flavor Boosters
You can swap ground beef for turkey or chicken to make it lighter. Throw in some sautéed peppers, mushrooms, or frozen spinach before baking to sneak in veggies. Cheddar or Swiss cheese is great if you want sharper flavor.
Serving Suggestions
This dish goes great with a simple green salad dressed with vinaigrette or roasted green beans. It's perfect for Sunday dinners or a filling potluck dish. Sometimes I serve it with toasted crusty bread for extra comfort.
Creative Twists
In fall, stir in roasted mushrooms or cooked butternut squash. Springtime herbs like thyme or chives brighten it up. When it’s chilly, I like topping it with crispy fried onions for crunch.
This dish has become a family favorite for good reason. It’s the kind of meal that brings people together, especially when it’s cold out.
Common Questions About This Recipe
- → Can I use a different type of cheese?
Sure, mozzarella melts nice and has a mild taste, but cheddar or provolone work well if you want a new flavor.
- → Is there a substitute for condensed French onion soup?
You can whip up a sauce with caramelized onions, beef broth, and a splash of Worcestershire sauce for a close match.
- → Can I prepare this dish ahead of time?
Definitely, you can put it all together and keep it in the fridge overnight before baking to save time.
- → What side dishes pair well with this casserole?
Fresh green salads, steamed veggies, or some crusty bread go nicely with this rich and filling meal.
- → Can ground turkey be used instead of beef?
Yes, you can swap ground beef for turkey if you want something leaner, though the taste might change a bit.